Pressed Ricotta Ravioli with Lemon and an Olive Oil Emulsion
Inspired by techniques from Serious Eats.
Pillowy ravioli filled with lemon-brightened ricotta and parmesan, coated in a silky sauce drawn together from oil and starchy pasta water.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- rimmed baking tray
- clean tea towels
- medium bowl
- pasta machine (if rolling your own)
- ravioli mould (optional)
- pastry brush
- fluted pasta wheel or sharp knife
- large pot
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 515 kcal |
| Protein | 22.5 g |
| Carbohydrate | 48.7 g |
| of which sugars | 0.5 g |
| of which free sugars | 0 g |
| Fat | 25.5 g |
| of which saturates | 10.7 g |
| Fibre | 0.1 g |
| Salt | 2.04 g |
Protein per 100 kcal
4.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Filling
- 565 g fresh ricotta
- 115 g parmesan, finely grated
- ¼ tsp ground nutmeg
- 2 tsp lemon juice
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp ground black pepper
Pasta
- 450 g fresh egg pasta sheets (shop-bought, or homemade fresh egg pasta)
- 18 g fine sea salt or table salt, for the cooking water about 1 tbsp
To serve
- 60 ml extra-virgin olive oil, plus more at the table
- 1
Press. Lay 565 g ricotta across a tea towel on a rimmed tray, top with a second towel and press hard, wait 5 min, then scrape it into a bowl.
- 2
Season. Mix in 115 g parmesan, ¼ tsp nutmeg, 2 tsp lemon juice, ½ tsp salt and ¼ tsp black pepper.
- 3
Roll. For homemade, split 450 g dough into 4 and roll each piece in turn to just under 2 mm, trimming every sheet to roughly 38 x 13 cm.
- 4
Fill. For hand-shaped ravioli, crease a sheet lengthways, space 6 heaped tablespoons of filling 1 cm apart, dampen the top with water, fold it over and press the air out, then slice into 6 squares with a fluted wheel.
- 5
Mould. Or lay a sheet over a ravioli mould, press hollows into it, drop in about 1 tbsp each, cover with a second sheet and run a pin across until the ridges appear.
- 6
Cook. Lower into plenty of boiling water with 1 tbsp salt and cook for about 3 min until they float, saving 120 ml of the water.
- 7
Emulsify. Tip the ravioli and saved water back into the pot with 60 ml oil and stir gently over high heat for about 1 min to a creamy sauce.
- 8
Serve. Plate up straight away with extra olive oil to pass round.
Storage
Chill leftovers and eat within 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
